Terry's Texas Chili

  1. 2 pounds lean ground beef
    1 large onion, chopped
    4 cloves garlic, minced
    1 (8 oz) can tomato sauce
    2 teaspoons dried oregano, preferably Mexican
    3 teaspoons ground cumin
    1 teaspoon salt, or more to taste
    3 tablespoons medium chili powder, such as Penzey's® or Gebhardt's®
    1 tablespoon ancho chili powder
  2. 2 (10 1/2 oz) cans beef broth
    4 cups water
    4 corn tortillas, torn in small pieces
    pinch ground cinnamon
    1/4 teaspoon cocoa
    2 (15.5 oz) cans beans-kidney, black or pinto, or a combo of 2, undrained
    chopped onion, tomato, jalapeno, avocado and sour cream for garnish
  1. In a large Dutch oven or soup pot, brown ground beef, onion and garlic. Drain in a colander, rinse and drain again.
  2. Return to pot and add tomato sauce, oregano, cumin, salt, chili powders, broth, tortillas, cinnamon and cocoa.
  3. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, stirring frequently.
  4. Add beans and their liquid and simmer another 30 minutes, adding water as needed for desired consistency.
  5. Pass garnishes and serve with cheese quesadillas.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases